Easy Refried Beans

• Gluten free

• Meat

  • 2 tbsp Bacon drippings

• Produce

  • 3 (16 oz cans Pinto beans, plain
  • 1 Sweet onion, small

• Condiments

  • 1/4 cup Taco sauce, medium

• Baking & Spices

  • 1 tbsp Chili powder, dark
  • 1 tsp Garlic salt
  • 1/4 tsp Lemon pepper

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 3 tbsp Butter
  • 1 cup Monterey jack cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 small sweet onion, minced
• 3 Tbsp butter
• 2 Tbsp bacon drippings
• 3 (16) oz cans plain pinto beans (Do not drain)
• ¼ cup medium taco sauce
• 1 Tbsp dark chili powder
• 2 tsp ground cumin
• 1 tsp garlic salt, additional to taste
• ¼ tsp lemon pepper
• 1 cup shredded Monterey Jack cheese,divided

Directions

• In a heavy bottomed skillet over medium-high heat cook the onion, butter and bacon drippings for 3 minutes or until the onion has softened.
• Add the beans, taco sauce, chili powder, cumin, garlic salt and lemon pepper. Mix well.
• Use a potato masher to mash the beans until chunky smooth. Cook until the beans begin to bubble.
• Lower the heat and simmer uncovered for 20 minutes stirring occasionally. Taste and adjust the garlic salt to your taste.
• Add ½ of the cheese to the beans, stir until melted. Sprinkle the remaining on top.
• Serve immediately.